Baked Spinach and Ricotta Stuffed Shells

Ingredients

• 20 jumbo pasta shells (from a 12 oz box)
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 15 oz whole-milk ricotta cheese
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups marinara sauce
• 2 tablespoons chopped fresh basil, for garnish

Instructions

1. Bring a large pot of well-salted water to a rolling boil. Cook the jumbo shells for 1 to 2 minutes less than the package directions for al dente, since they will finish cooking in the oven; overcooked shells tear easily when stuffed.
2. Drain the shells and spread them on a baking sheet in a single layer to cool, so they do not stick together in a clump.
3. Squeeze the thawed spinach in a clean kitchen towel over the sink, twisting hard, until no more water drips out - this step is critical, since watery spinach will make the filling runny and the finished dish watery.
4. In a large bowl, combine the ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the egg, garlic, lemon zest, nutmeg, salt, pepper, and squeezed spinach. Mix until fully combined and no streaks of egg remain.
5. Preheat the oven to 375 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9x13-inch baking dish.
6. Using a small spoon or a piping bag, fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture, opening the shell gently with your fingers so it does not tear.
7. Arrange the stuffed shells filling-side up in the baking dish in a single snug layer, nestling them against each other so they do not tip over.
8. Spoon the remaining 2 cups marinara sauce over the shells, making sure to cover the edges of each shell so they do not dry out and toughen in the oven.
9. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top. Cover the dish tightly with foil.
10. Bake covered for 20 minutes, then remove the foil and bake for another 12 to 15 minutes, until the cheese is fully melted and golden in spots and the sauce is bubbling around the edges.
11. Let the dish rest for 5 minutes before serving so the filling sets slightly. Garnish with fresh basil.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.